Roast Turbot, Samphire, Cucumber, Grape and Clam Beurre Blanc from For The Love Of The Sea: A cook b
This dish is very simple but has many flavours that tantalise the palate, leaving you wanting the next bite as soon as possible! — Chef Lee Calver
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Ingredients
- 180 g turbot fillet (about 5 cm thick)
- 5 palourde clams
- 100 g cucumber
- 3 seedless black grapes
- 75 g samphire
- 100 g white wine
- 50 g white wine vinegar
- 100 g double cream
- 2 tbsp vegetable oil
- Cornish sea salt, to taste
- 120 g unsalted butter
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